Heat one quart of sweet milk to boiling; stir in one ounce of
gelatine that has been soaked in one cupful of milk for an hour,
and three-fourths of a cup of sugar. When the gelatine is dis-
solved, strain it through a muslin bag. Divide into four portions,
allowing one cupful for each. Wet one large tablespoonful of
chocolate✪ Neapolitan Blancmange with a little boiling water; put this in one portion, and
set on the fire, stirring until very hot, but do not let it boil.
Mix with the second portion the yolk of one egg, beaten very
light, and heat as above. Color the third with cochineal or cran-
berry juice. Wet a mould, and put the white in, and, when
cold, put in the pink, then the yellow, then the chocolate. Set
in a cold place. Loosen, by dipping the mould in warm water
for a second.
208 CUSTARDS, CKEAMS, ETC.
ORANGE JELLY.
Soak one package of gelatine in one-half pint of cold water
for one hour, add the juice of three lemons, two pounds of sugar,
one quart of boiling water; when all are dissolved, add one pint
of orange juice✪ Orange Jelly. Strain carefully, and set on ice till ready for
use. Eight large oranges usually make it.
LEMON JELLY.
Two ounces of gelatine, three coffeecupfuls of sugar, the juice
of five lemons, some orange peel, stick cinnamon, or other flavor-
ing, and soak together for one hour in a pint of cold water.
Add to this after the gelatine is thoroughly soaked, three pints
of boiling water✪ Lemon Jelly, and stir until the gelatine and sugar are all dis-
solved, and then strain through a jelly bag. Pour into moulds
and set aside to cool. The moulds should be first wet with a lit-
tle white of egg and water, to prevent the jelly from sticking to
them when being turned out. Be sure that the gelatine is per-
fectly soaked before pouring on the boiling water, even though
it should take a longer time then above stated. It is better to
make the jelly the day before they are to be used, in order that
they shall have plenty of time to harden. In warm weather, use
a little more gelatine, or less water. A beautiful color can be
given to the jelly by adding a small quantity of burnt sugar.
STRAWBERRY CREAM.
After picking two pounds and one-half of strawberries, squeeze
them through a colander; add six ounces of sugar to the juice;
when the sugar is dissolved, add half a box of gelatine, soaked
as before described. Place it on the ice, stir it smooth when it
begins to set, then stir in a pint of cream✪ Strawberry Cream, whipped. Put it in a
mould and serve with fresh strawberries around it.
Q
PEACH CREAM.
Cut eighteen fine peaches into small pieces, and boil them with
half a pound of sugar. When they are reduced to a marmalade,
squeeze them through a sieve or colander. Then add half of a
package of gelatine and a glassfull of good cream✪ Peach Cream. Stir it well,
CUSTARDS, CREAMS, ETC. 209
to make it smooth, when it is about to set, then add the pint of
cream, whipped, then mould it. It makes a still prettier dish to
serve halves or quarters of fresh peaches, half frozen, around the
cream.
FREEZING CREAM.
Page 124 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Heat one quart of sweet milk to boiling; stir in one ounce of gelatine that has been soaked in one cupful of milk for an hour, and three-fourths of a cup of sugar. When the gelatine is dissolved, strain it through a muslin bag. Divide into four portions, allowing one cupful for each. Wet one large tablespoonful of chocolate with a little boiling water; put this in one portion, and set on the fire, stirring until very hot, but do not let it boil. Mix with the second portion the yolk of one egg, beaten very light, and heat as above. Color the third with cochineal or cranberry juice. Wet a mould, and put the white in, and, when cold, put in the pink, then the yellow, then the chocolate. Set in a cold place. Loosen, by dipping the mould in warm water for a second.
ORANGE JELLY.
Soak one package of gelatine in one-half pint of cold water for one hour, add the juice of three lemons, two pounds of sugar, one quart of boiling water; when all are dissolved, add one pint of orange juice. Strain carefully, and set on ice till ready for use. Eight large oranges usually make it.
LEMON JELLY.
Two ounces of gelatine, three coffeecupfuls of sugar, the juice of five lemons, some orange peel, stick cinnamon, or other flavoring, and soak together for one hour in a pint of cold water. Add to this after the gelatine is thoroughly soaked, three pints of boiling water, and stir until the gelatine and sugar are all dissolved, and then strain through a jelly bag. Pour into moulds and set aside to cool. The moulds should be first wet with a little white of egg and water, to prevent the jelly from sticking to them when being turned out. Be sure that the gelatine is perfectly soaked before pouring on the boiling water, even though it should take a longer time then above stated. It is better to make the jelly the day before they are to be used, in order that they shall have plenty of time to harden. In warm weather, use a little more gelatine, or less water. A beautiful color can be given to the jelly by adding a small quantity of burnt sugar.
STRAWBERRY CREAM.
After picking two pounds and one-half of strawberries, squeeze them through a colander; add six ounces of sugar to the juice; when the sugar is dissolved, add half a box of gelatine, soaked as before described. Place it on the ice, stir it smooth when it begins to set, then stir in a pint of cream, whipped. Put it in a mould and serve with fresh strawberries around it.
Q
PEACH CREAM.
Cut eighteen fine peaches into small pieces, and boil them with half a pound of sugar. When they are reduced to a marmalade, squeeze them through a sieve or colander. Then add half of a package of gelatine and a glassfull of good cream. Stir it well,
to make it smooth, when it is about to set, then add the pint of cream, whipped, then mould it. It makes a still prettier dish to serve halves or quarters of fresh peaches, half frozen, around the cream.
FREEZING CREAM.
Records on this page
Neapolitan BlancmangeOrange JellyLemon JellyStrawberry CreamPeach Cream